German cockroaches in restaurants create a significant challenge for the pest management professional (PMP). Twenty years ago, when cockroach gel baits were first made available, cockroach elimination was fairly easy. Now, however, this resilient creature for several reasons is not susceptible to simple inspection and treatment techniques. Additionally, the restaurant environment contains a litany of variables that aid in cockroach harborage and distribution. Restaurant workers, incoming products, voids, cracks and crevices, heat, moisture, organic matter, clutter and a lack of third-party enforcement all can contribute to a lack of control. In turn, these infestations now require more intensive inspection techniques and treatment options to identify and eliminate ALL of the possible harborage sites. Having the right attitude, honing our inspection skills and prescribing the correct treatment options can create a sustainable solution for German cockroaches.
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